Giant Chocolate Muffins

It’s easy, really. You just call it a muffin. I mean, it doesn’t have frosting, so clearly it isn’t a dessert – and everyone knows that muffins are perfectly acceptable breakfast fare.

Ok, but this isn’t actually a cupcake. It’s a giant muffin made with cake batter and pudding. And chocolate chips. So, you know, healthy stuff.

But folks, if Costco and Sam’s Club can sell redonkulously big cupcakes and call them muffins, then I can too. Only, these are better. They’re softer, and super-chocolate-y and full of melt-y chocolate chips.

Now, before you write this off as a cupcake, I need to point out two very distinct differences. One, they’re giant. Well, jumbo-sized anyway. They’re twice as big as a normal cupcake. Two, the texture is different than your typical cupcake – they’re dotted with chocolate chips, and the texture is uber-moist and almost flaky. It’s not really spongy like a normal cupcake.

See? Different.

If you don’t have a jumbo cupcake muffin pan, you don’t have to go out and buy one. These will work just fine in your standard size muffin pans. You’ll just want to reduce your baking time down to about 18 minutes.

Right after they come out of the oven, let them cool for 10 minutes or so, then immediately store them in an airtight container. This will seal in all of the moisture…all of the yumminess. I like to individually wrap mine in plastic wrap and throw them in a big bowl so they’re easy to grab on the run.

If you’re a chocolate lover, you really can’t miss this one. They’re definitely a special treat for breakfast, and perfect for a lazy weekend.

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